Submit Manuscript

Journal of Biological Sciences

Year: 2003 | Volume: 3 | Issue: 1 | Page No.: 86-90
Facebook Twitter Reddit Linkedin E-mail
Research Article

Comparative Study on the Physico-chemical Composition of Industrial Yoghurt and Indigenous Dahi

A. H. Soomro
Department of Parasitology Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam, Pakistan
M.A. Arain
Department of Parasitology Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam, Pakistan
M. Khashkeli
Department of Parasitology Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam, Pakistan
B. Bhutto
Department of Parasitology Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam, Pakistan

ABSTRACT

This study was conducted to compare the physico-chemical and organoleptic properties of industrial yoghurt and conventional made dahi. According to the statistical analysis non-significant differences were observed in pH values and acidity percentage amongst all types of dahi samples, but significant differences were observed in fat and total solids percentages. The highest total solids and fat percentage was recorded from the sample C with an average of 13.81150 ± 0.20178 and 5.071 ± 0.123364, respectively where as lowest total solids and fat percentage was recorded from sample A with an average of 12.348 ± 0.1202419 and 2.48 ± 0.0504891, respectively. According to the results of organoleptic evaluation the maximum score was given by the panel of judges to sample C.
PDF References Citation

Keywords

REFERENCES

  1. Abou-Donia, S.A., 1984. Egyptian fresh fermented milk product. N. Z. J. Dairy Sci. Technol., 19: 7-18.
  2. AOAC., 1990. Solids (Total) in Milk Official Methods of Analysis. Association of Official Analytical Chemists, Inc., Virginia, USA.
  3. Chapman, H.R., V.E. Bines, F.A. Glover and P.J. Skudder, 1974. Use of milk concentrated by ultrafiltration for making yoghurt. J. Soc. Dairy Technol., 27: 151-155.
  4. Chen, M.T., Y.Y. Tseng and H.H. Chen, 1982. Experiment on the preparation of semi-solid yoghurt III effect of fat content, various fruit preserves and honey on quality of frozen yoghurt. J. Chinese Agric. Chem. Soc., 20: 121-126.
  5. Davis, J.G., 1975. The Microbiology of Yoghurt. In: Lactic Acid Bacteria in Beverages and Food, Carr, J.G. (Ed). Academic Press, New York, pp: 245-263.
  6. Doan, F.J., 1975. Procedure for making acidity tests of fluid milk products. J. Dairy Sci., 40: 1643-1644.
  7. FAO., 1977. Laboratory Manual FAO-Regional Dairy Development and Training Center for near East Philippines. Food and Agriculture Organization, Rome, Italy.
  8. James, C.S., 1995. Analytical Chemistry of Foods. 1st Edn., Chapman and Hall, New York, ISBN: 978-1-4613-5905-0, Pages: 178.
    Direct Link
  9. Jochumsen, A., 1978. Frozen yoghurt a new dairy product. J. Danish Dairy, pp: 104-105.
  10. Khan, B.B., M.A. Mirza, S.H. Hanjra and A.R. Berque, 1983. Chemical and hygienic quality of processed market milk and milk products. Pak. J. Agric. Sci., 20: 79-86.
  11. Kosikowski, F.V., 1980. Cheese and Fermented Milk Food. 2nd Edn., Edwards Brother, Inc., USA.
  12. Mohanan, K.R., P.A. Shankar and H. Laxminarayana, 1984. Microflora of dahi prepared under household conditions of Bangalore. J. Food Sci. Technol., 21: 45-46.
  13. Rice, E.B., 1952. Observation on dairying in Pakistan. Queens Ind. Agric. J., 75: 187-187.
  14. Satramdas, S.M., 1984. Comparative study on traditional method of dahi making. M.Sc. Thesis, University of Sindh, Jamshoro, Pakistan.
  15. Sukumar, D.E., 1980. Oultine of Dairy Technology. Oxford University Press, Bombay, pp: 404-409.
  16. Tariq, M.I.H., Athar, M.A. Chishti and M.A. Shah, 1988. Microbiological studies on indigenous dahi with special reference to public health. JAHT., 1: 8-13.
  17. Warsy, J.D., 1982. Microbiological and chemical composition of dahi. J. Agric. Res., 20: 211-218.

Related Articles

Leave a Comment

Your email address will not be published. Required fields are marked *